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Iced Vovo strawberry slice
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Prep Time:
165 minutes
Cook Time:
40 minutes
Total Time:
205 minutes
Create a delicious twist on the Aussie classic with this creamy Iced Vovo slice topped with homemade strawberry puree.
Ingredients:
  • 250g strawberries, chopped
  • 20.00 gm caster sugar
  • 210g pkt Arnott’s Iced Vovo biscuits, broken
  • 100g Arnott’s Granita biscuits, broken
  • 80g butter, melted
  • 110g jam
  • 500g cream cheese, softened
  • 180g sour cream
  • 110g caster sugar
  • 2 Free Range Eggs
Instructions:
  • Prepare a 20cm x 30cm lamington pan by greasing it and lining the base and two long sides with baking paper, ensuring that the paper overhangs the sides. In a medium saucepan over medium heat, combine the strawberries and sugar. Cook for 10 minutes, stirring occasionally until the strawberries break down and the mixture thickens slightly. Allow it to cool before transferring it to a blender and blending until smooth.
  • Combine the biscuit in a food processor and process until finely crushed. Mix in the butter until well combined. Press the mixture into the base of the prepared pan and refrigerate for 30 minutes to chill.
  • Preheat the oven to 150C, then generously spread the jam over the biscuit base.
  • In a clean food processor, blend the cream cheese, sour cream, and extra sugar until smooth. Add the eggs and blend until fully combined. Mix in half of the strawberry puree until well combined. Pour the mixture over the biscuit base in the pan. Drizzle the remaining strawberry puree over the top. Use a skewer to create a marbled effect by gently swirling it.
  • Bake for 30 minutes until just set, then cool in the oven with the door ajar. Chill in the fridge for 2 hours. Cut into pieces before serving.

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